VIP Treatment is standard at OCEAN PRIME.
We pride ourselves on providing exceptional service. Our team members are “great people delivering genuine hospitality,” and it’s no accident that we put “people” first in our company motto. Heartfelt hospitality is our key to the consistently exceptional service you can expect at OCEAN PRIME. Our team will do everything possible to ensure our guests have a truly amazing experience.
Roman Rodriguez strives to go above and beyond in the kitchen and continually educate himself on the latest culinary trends and techniques.
Rodriguez decided he wanted to pursue cooking at a professional level after starting his first job in the restaurant industry in 2003. He attended the Arizona Culinary Institute before joining the Cameron Mitchell Restaurants team in 2009.
Rodriguez began as a sous chef at Ocean Prime Phoenix. He then served as the lead trainer on the opening team of the Beverly Hills location. In 2014, Rodriguez moved to Denver to become the sous chef and was promoted to executive chef at Ocean Prime Larimer Square before returning to Ocean Prime Phoenix in 2022 as executive chef.
The most valuable lesson Rodriguez has learned in his professional career is to always take responsibility for one’s work. He advises those who want to go into the restaurant industry to continue learning and to always keep an open mind.
His favorite dish at Ocean Prime is the Sonoma Goat Cheese Ravioli. Outside of the kitchen, Rodriguez enjoys fishing, hiking and snow sports.
Restaurants have always been a part of Jagger Griffin’s life as his mother served tables to support the two of them. At the age of 17, Jagger’s mother got him a line cook position at the casual restaurant where she worked. After trying out different positions in the food service industry, Chef Griffin felt the calling to hone his culinary skills and create a career in hospitality.
A graduate of the New England Culinary Institute in Montpelier, Vermont, Chef Griffin was a sous chef at two Phoenix restaurants, Christopher’s and Eddie Matney’s before becoming chef de cuisine at Eddie Matny’s.
In 2000, Jagger joined Anthem Restaurants of America as Executive Chef of Furio in Scottsdale. After winning multiple awards and being named one of Arizona’s Up and Coming Chefs in 2002, Jagger was asked to help develop Anthem’s fresh Mexican cantina concept, Salty Senorita in 2003. In 2009, Jagger became Executive Chef at OCEAN PRIME Phoenix. In 2020, Jagger transitioned out of the kitchen that he had known for so long and became the Assistant General Manager at OCEAN PRIME. Taking on a new point of view and responsibilities Jagger adapted quickly into his new position and was promoted to General Manager in 2021.
Sales & Event Manager
An Arizona Native, Nikolette has been with Ocean Prime Phoenix since 2011. Nikolette loves Ocean Prime because of the consistency, genuine hospitality and best seafood you can find in Arizona. She has a passion for guest services and looks forward to creating amazing events!